Fish Rolls with Spinach and Paprika
Fish rolls with spinach and paprika is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 redfish fillets
- 1 tbsp Lemon Juice
- 2 tbsp butter
- 2 shallots
- 1 lemon
- 150 ml dry white wine
- 1 yellow bell pepper
- Salt
- black pepper (freshly ground)
Instructions
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1.
Season the fillets with salt and pepper and drizzle with lemon juice, then roll them inward from the thick end. Peel and finely dice the shallots. Thinly slice the lemon along its skin and cut out beautiful fillets from the inside skins.
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2.
Quarter the bell pepper, remove seeds, and place skin side up on a baking sheet. Roast under a hot grill (or with very strong top heat) until the skin forms black blisters. Remove and cover with a damp cloth.
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3.
Heat butter in a large pan, sauté the shallots until translucent, then add the rolls, lemon fillets, wine, and 50 ml water.
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4.
Bring the fish rolls to a boil, cover, and let them simmer on low heat for 5 minutes, ensuring the liquid does not continue boiling.
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5.
Peel and dice the bell pepper. Remove the rolls from the pan and keep warm in a preheated oven covered.
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6.
Strain the pan sauce into a pot, add half of the pepper cubes, bring to a boil, and cook about 1 minute. Puree with a hand blender, season with salt and pepper. Add remaining pepper cubes and lemon fillets, reheat, then serve the sauce over the fish rolls alongside leafy spinach.
